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When I was a young adult and had first lived on my own, I got really into making Lemon Bars. I lived in this little basement suite with my cousin and I would make lemon bars in our tiny kitchen. Any occasion would call for Lemon Bars and I even made them for bake sales when extended family would ask me to. Thinking back, it’s a bit surprising because I also worked as a baker. You’d think I would get tired of it but apparently not.

Recently, I decided to revisit the Lemon Bar. These are not something I would normally make any more because they have more sugar than I prefer to work with and I cannot figure out how to substitute coconut sugar or any healthier alternative. The reality is that these babies require standard granulated sugar. However, my husband was barbequing up a feast last week and needed lemon for his marinade. The store only had bags of lemon so we had lemon to spare. I so happen to have two potlucks this weekend so viola … Lemon Bars!

Ingredients:

Crust:

1 cup Brown Rice Flour

1 cup Sorghum Flour

1/2 cup Potato Starch

1/2 cup Tapioca Starch

1 cup Butter (soft)

1/2 cup Sugar

Filling:

1 1/2 cups Sugar

4 Eggs

3/4 cups Lemon Juice (juice of 4 lemons soaked in hot water first)

3 TBS Lemon Zest (zest of 4 lemons)

6 TBS Brown Rice Flour

4 TBS Tapioca Starch

1/2 Tsp Xanthan Gum

3/4 Tsp Baking Powder

Instructions:

Prepare the crust first. Preheat oven to 350F. Using the whisk attachment for a stand mixer combine all the ingredients for the crust and mix until it is course and mealy. Press the mixture into a greased 9×13 pan and bake for 18-20 minutes.

While the crust is baking prepare the filling. Using the whisk attachment again mix all of the wet ingredients, then add the lemon zest and sugar and beat until incorporated. Slowly add in the flour, tapioca starch, xanthan gum and baking powder and beat until smooth. Pour over the par-baked crust and bake another 18-20 minutes until the filling is set. Remove from the oven and sprinkle with icing sugar.